It’s really quite a blessing to have people with such a wealth of knowledge about gardening in the family. It takes a lot of seasons to learn how to be so good at it.
My dad has all sorts of fruit trees and vegetables, I’m over here now trying to keep a rosemary alive, its supposed to me super resilient but it keeps drying up so I water it but maybe the clay dirt is too much for it.
Poor thing has been planted and removed like 5 times due to different house projects. Its like as soon as I plant it all of a sudden they want to use that space
We cooked with it. It was maybe a bit more robust (so slightly thicker, harder) but it had all the same flavor. Maybe even better, fresher than what I was used to.
They sure do. Freeze a lot of it as well. Leeks, raspberries, drying spices, making cherry/apricot kompot, making marmelade…
The only thing they complained about this year has been too many cherries. I’d know I had to pick like ⅓ of them.
we have a loquat tree(30+years from parents old house) from a layering, it produces alot of fruits, the bees go nuts for the flowers.
It’s really quite a blessing to have people with such a wealth of knowledge about gardening in the family. It takes a lot of seasons to learn how to be so good at it.
My dad has all sorts of fruit trees and vegetables, I’m over here now trying to keep a rosemary alive, its supposed to me super resilient but it keeps drying up so I water it but maybe the clay dirt is too much for it.
Poor thing has been planted and removed like 5 times due to different house projects. Its like as soon as I plant it all of a sudden they want to use that space
I’ve seen rosemary grow in the desert without needing much other than an automated lawn (drip) sprinkler, on a timer like 3(?) times a week?
wild ones are likely evolved to grow in that environment over cultivated domestic variety, probably more robust.
We cooked with it. It was maybe a bit more robust (so slightly thicker, harder) but it had all the same flavor. Maybe even better, fresher than what I was used to.
My favorite was with potatoes and lamb.